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Ground Beef Stroganoff is the creamy, comforting weeknight dinner that tastes like it simmered all day but comes together in one skillet in about 30 minutes, and it became our go to on busy school nights when Maddie and Lizzie needed something cozy and fast. Savory ground beef and mushrooms in a rich, tangy sour cream sauce over a pile of buttery egg noodles, it is pure comfort food, just like our marry me chicken.
It is budget friendly, family approved, and made entirely in one pan, which means dinner and cleanup are both a breeze.
Ground Beef Stroganoff Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: 45 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 444kcal
- 🌶️ Flavor Profile: Savory, creamy, and tangy with rich beefy flavor
- ✋ Difficulty: Easy, on par with our marry me chicken
Quick Answer
To make ground beef stroganoff, sear sliced mushrooms in butter and set them aside, then brown the ground beef. Add onion, garlic, and flour, then stream in beef stock and heavy cream to make a sauce. Stir the mushrooms back in, simmer until thickened, then take it off the heat and stir in sour cream. Serve this creamy ground beef stroganoff over buttery egg noodles for a cozy, comforting dinner in about 30 minutes.
Jump to:
- Ground Beef Stroganoff Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Ground Beef Stroganoff
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Ground Beef Stroganoff FAQs
- Other Recommended Easy Comfort Food Dinners
- Ground Beef Stroganoff
Why This Recipe Works
Click to see the technique science
- One skillet, easy cleanup. Everything cooks in a single pan, so you get a rich, comforting dinner with minimal dishes to wash.
- Ground beef keeps it budget friendly. Using ground beef instead of steak makes this stroganoff affordable and quick without sacrificing flavor.
- Searing the mushrooms adds depth. Browning the mushrooms first gives them a meaty, savory flavor that makes the whole dish taste richer.
- Flour thickens it perfectly. A little flour cooked into the beef creates a velvety sauce that clings to every noodle.
- Sour cream off the heat. Stirring the sour cream in after taking the pan off the heat keeps the sauce smooth and creamy without curdling.
- Ready in 30 minutes. From skillet to table in about half an hour, it is the perfect cozy weeknight dinner.
Why You’ll Love This Recipe
- It is ready in 30 minutes, a fast, cozy dinner that the whole family devours.
- It is made in one skillet, so dinner and cleanup are both quick and easy.
- It is comfort food on a budget, rich and creamy without the cost of steak, just like our chicken cacciatore.
Key Ingredients
Here is what gives this ground beef stroganoff its rich, creamy, savory flavor. The full amounts are in the recipe card below.
- Ground Beef: An 80/20 ground beef chuck gives the best flavor and keeps the dish juicy and rich.
- Mushrooms: Cremini mushrooms add a meaty, earthy depth. Sear them well for the most flavor.
- Beef Stock and Heavy Cream: Together they create a luscious, savory sauce that coats every noodle.
- Sour Cream: The signature tangy ingredient that makes stroganoff creamy and bright. Stir it in off the heat.
- Worcestershire Sauce: A splash adds savory, umami depth. It works wonders in our spaghetti and meatballs too.
See recipe card for exact quantities.
Variations and Substitutions
This ground beef stroganoff is easy to make your own. Here are a few favorite swaps to try.
- Switch the noodles: Serve it over rice, mashed potatoes, or pasta instead of egg noodles.
- Use ground turkey: Swap in ground turkey or chicken for a lighter version.
- Add more veggies: Stir in peas, spinach, or extra mushrooms for a heartier dish.
- Make it richer: Add a splash of dry white wine when streaming in the stock for deeper flavor.
- Lighten it up: Use half and half in place of the heavy cream and light sour cream to cut calories.
How to Make Ground Beef Stroganoff
- Melt the butter in a large skillet over medium heat. Add the mushrooms and cook for about 5 minutes until lightly seared, then set them aside on a plate.
- Add the ground beef and break it into crumbles. Cook for 8 to 10 minutes until browned with no pink left.
- Stir in the onion and cook until softened, about 8 to 10 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Sprinkle in the flour and stir for 1 minute, then slowly stream in the beef stock while stirring. Add the heavy cream, Worcestershire sauce, salt, and pepper.
- Stir the seared mushrooms back into the skillet.
- Bring to a simmer and cook for about 5 minutes until the sauce thickens.
- Take the skillet off the heat and stir in the sour cream until smooth. Taste and adjust the seasoning.
- Serve the ground beef stroganoff immediately over buttery egg noodles, garnished with fresh parsley.
Recipe Tips & Tricks
- Sear the mushrooms well before adding the beef. A good sear gives them a deep, meaty flavor.
- Do not crowd the pan. Give the mushrooms room so they brown instead of steaming.
- Stream in the stock slowly while stirring so the flour does not clump and the sauce stays smooth.
- Add sour cream off the heat. This keeps it from curdling and gives you a silky, creamy sauce.
- Cook the noodles separately and toss them with a little butter so they do not stick while the stroganoff finishes.
- Taste and adjust. A little extra Worcestershire, salt, or pepper can really wake up the flavor.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of stock.
Serving Ideas and Suggestions
Ground beef stroganoff is classic comfort food, and it is best served hot over a pile of buttery egg noodles. The wide noodles catch all that creamy sauce in every bite. Rice and mashed potatoes are great alternatives if you want to switch it up.
Round out the meal with a simple green vegetable or a crisp salad. It pairs beautifully with our 5 bean salad or a basket of warm garlic knots for soaking up the sauce.
Craving more cozy dinners? Try our marry me chicken or a saucy chicken cacciatore next for another comforting one pan meal.
Ground Beef Stroganoff FAQs
Ground beef stroganoff is a quick, budget friendly take on classic beef stroganoff. Instead of strips of steak, it uses ground beef simmered with mushrooms in a creamy, tangy sour cream sauce, served over egg noodles.
Yes. Make the ground beef stroganoff up to 2 days ahead, store it in the fridge, and reheat gently on the stove with a splash of beef stock to loosen the sauce. Cook fresh noodles when ready to serve.
Stroganoff sauce can curdle if the sour cream is added over high heat. Always take the skillet off the heat before stirring in the sour cream to keep the sauce smooth and creamy.
Ground beef stroganoff is traditionally served over egg noodles, but it is also delicious over rice, mashed potatoes, or pasta. A green vegetable or crisp salad rounds out the meal.
The sauce can separate a bit when frozen because of the dairy, but it still tastes great. Freeze the cooled stroganoff for up to 3 months, thaw overnight, and reheat gently, stirring well to bring the sauce back together.
Absolutely. While this recipe uses ground beef, you can make stroganoff with ground turkey, ground chicken, or even sliced steak. Just adjust the cooking time to suit the meat you choose.
Looking for more cozy weeknight dinners? Try our chicken cacciatore next for another comforting one pot meal.
Love a saucy beef skillet? Our salisbury steak with mushroom gravy tastes like Sunday supper any night.
Love an easy ground beef dinner? Try our rich, simmered meat sauce next.
Add our short rib ragu to your comfort food lineup for a luxurious braised beef pasta.
Love stroganoff? Try our lighter chicken stroganoff with golden chicken and creamy mushrooms.
Ground Beef Stroganoff
Ingredients
- 2 tablespoons salted butter
- 1 pound cremini mushrooms thinly sliced
- 1 pound ground beef chuck 80/20
- 1 small sweet onion small diced
- 4 cloves garlic minced
- 4 tablespoons all-purpose flour
- 1 & 1/2 cups beef stock
- 3/4 cup heavy cream
- 1 & 1/2 tablespoons Worcestershire sauce
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2/3 cup sour cream
- Cooked egg noodles for serving
- fresh chopped parsley for garnish optional
Instructions
- In a large skillet over medium heat, add the butter. Once melted, add the mushrooms, occasionally stirring, and cook for about 5 minutes until slightly softened with a light sear. Place them on a plate and set aside.2 tablespoons salted butter, 1 pound cremini mushrooms
- Add the ground beef and break it up into crumbles, occasionally stirring until cooked through with no pink left, 8-10 minutes.1 pound ground beef chuck
- Add the onions and stir them into the beef. Cook until softened and translucent, 8-10 minutes, occasionally stirring.1 small sweet onion
- Add the garlic until fragrant, 30 seconds. Add the flour and stir it in until everything is coated and cook for 1 minute.4 cloves garlic, 4 tablespoons all-purpose flour
- Slowly stream in the beef stock while constantly stirring. Add the heavy cream, worcestershire sauce, salt, and pepper, and stir to combine.1 & 1/2 cups beef stock, 3/4 cup heavy cream, 1 & 1/2 tablespoons Worcestershire sauce, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper
- Add the mushrooms back to the skillet and stir them in. Bring to a simmer and simmer for 5 minutes.
- Take off the heat and stir in the sour cream until combined. Taste and adjust seasoning if necessary. Serve immediately over egg noodles with fresh parsley if using.2/3 cup sour cream, Cooked egg noodles for serving, fresh chopped parsley for garnish
Notes
- Cook the ground beef until it’s browned and crumbly to get the best flavor.
- Stir the sour cream in at the end to keep the sauce creamy and avoid curdling.
- If the sauce is too thick, add a little more beef stock to thin it out.
- Don’t rush the cooking; let the flavors develop nicely over medium heat.
- Garnish with fresh parsley for a pop of color and freshness.
- Try using wide egg noodles for a traditional feel, but any pasta, rice, or potatoes will work.
Nutrition
Love This Recipe?
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This recipe wasn’t really what I was hoping for. If I make it again I will leave out the Worcestershire sauce. It was over powering and ruined the flavor.